Can you think of something that makes you happy? For me, I only need one word- Thanksgiving. I know we are far from Thanksgiving on both ends of the calendar, but who cares! Seriously, are you going to complain about having Thanksgiving too many times in a year? If you are then we can’t be friends. Ok, come back we can still be friends. But, I will give you the stink eye for 2.5 minutes. Thanksgiving is just one big ball of yum. Every once in a while I love to bring out the Thanksgiving flavors because they are too good to only have one day a year.
The first time I was introduced to butternut squash I was in college. My roommate Justin always made his famous baked butternut squash. He would cut the butternut squash in half, slather it with butter and fill the hole with brown sugar. Then he put it into the oven for about 45 minutes and when it came out let me tell you angels sang!
For this recipe I wanted something a little more savory and light. This soup very much so hits the spot! It tastes so hearty but without stretching your waistline and the best part is that it is ready in no time!
- 3/4 cup baby carrots
- 1/2 cup yellow onions, diced
- 2 tablespoons coconut oil
- 18 ounces butternut squash (about 4 cups), peeled and cut into one-inch cubes
- 1/2 teaspoon fresh thyme
- 3 cups chicken or vegetable stock
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon Himalayan salt
- Pepper to taste
- Heat coconut oil in a large pot
- Add garlic, onions and carrots, cook for 4 minutes
- Add in butternut squash, chicken stock, thyme, salt and pepper
- Bring to a boil, then reduce heat and simmer for 25-30 minutes (until tender)
- Strain the vegetables and drain all of the stock into a container (save for later)
- Take out the bay leaf! Don’t blend it.
- Put all of the vegetables into a high powered blender to puree
- Once everything is pureed add in about 1/2 cup of the reserved stock
- If you would like the soup runnier then add more of the reserved stock
- Taste your soup add adjust salt and pepper as needed ( I would add an extra 1/4-1/2 teaspoons of salt and a pinch or two of pepper)